Nadiya Hussain served up smoked haddock rarebit with chicory and radish salad on Nadiya’s British Food Adventure.

The ingredients for the rarebit: 2 x 150g fillets of undyed smoked haddock, skin on, bones removed, 400ml whole milk, 25g butter, 25g plain flour, 1 tsp Worcestershire sauce, 1 tsp wholegrain mustard, 75g mature cheddar, grated, 1 free-range egg yolk, 4 large thick slices bread, e.g. sourdough or bloomer, salt and freshly ground black pepper.

For the salad: 4–5 tbsp hazelnut oil, 2 tsp wholegrain mustard, ½ lemon, juice only, 1 large handful radishes, trimmed and thinly sliced, 2 heads chicory, leaves separated, larger leaves torn, salt and freshly ground black pepper.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.